Ross Brandy for Flavoring
From Virginia Cookery-book, 1884
Serves 10
Better than distilled rose-water for cakes, etc.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 131. The excerpt below is the record exactly as published.
Ross Brandy for Flavoring. Gather leaves from fragrant roses, without bruising ; fill a pitcher with them, and cover them with French brandy
Cook this with the app: pantry check, scaling, and the assistant.